blueberry sour cream pound cake
(4 ratings)
One of my sons absolute favorites. My little Blueberry boy is what I call him. This is so moist and delicious. Enjoy! TOH recipe
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(4 ratings)
yield
2 loaves
prep time
20 Min
cook time
1 Hr 5 Min
Ingredients For blueberry sour cream pound cake
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1 cbutter, softened...( do not substitute)
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3 csugar
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1 1/2 tspvanilla extract
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1/2 tsplemon extract
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6eggs
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3 call purpose flour
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1/4 tspbaking soda
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1 csour cream
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3 cfresh or frozen blueberries ( if using frozen, do not thaw)
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confectioners' sugar ( optional)
- BLUEBERRY SAUCE
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1 csugar
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1/4 ccornstarch
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1/2 ccranberry juice, concentrate
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6 cfresh or frozen blueberries
How To Make blueberry sour cream pound cake
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1Preheat oven to 350 degree. Grease two 9 x 5 x 3 in loaf pans. I have also used a bunt pan.
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2In a large mixing bowl; cream butter and sugar. Beat in extracts. Add one egg at a time, mixing well after each addition.
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3Combine flour and baking soda; add to the creamed mixture alternating with sour cream. Fold in blueberries.
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4Pour evenly into prepared pans. Bake at 350 for 60 - 65 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing to wire racks. Sprinkle with confectioners' sugar. ( optional)
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5For the blueberry sauce: In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries; bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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